Unicorn (Unicorn@Indenial.com)
Mon, 22 Feb 1999 13:19:52 -0500
Thanks to "Robincam11" for today's food funny.
Q: Why does the watermelon have so much water in it?
A: It is planted in the "spring"
If I had my way, I think I would begin every menu with a different
Spanish tapa. These little dishes are meant to be served with wine or
mixed drinks, and as a result are typically packed with flavor in
order to compete with their liquid accompaniments.
Spanish Pickled Beets
1 tsp (5 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
1 cup (250 ml) olive oil
1/4 cup (60 ml) balsamic or red wine vinegar
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) chopped parsley
1 clove garlic, finely chopped
4 cups (1 L) sliced, cooked beets (may use canned)
Combine all ingredients except the beets on a bowl and whisk to form
an emulsion. Add the beets and toss gently to coat the beets. Cover
and marinate in the refrigerator for 24 to 48 hours, tossing
occasionally. Serve chilled or at room temperature. Makes about 1
quart (1 L).
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